Prior to Christmas, I busied myself with baking dozens and dozens of various types of cookies. I bought lovely Christmas tin boxes with see thru tops to pack full of cookie assortments for sharing with friends and relatives.
Now it’s time to resume life. I spend much time on Pinterest, exploring recipe ideas, creating a collection of favorites, trying new concoctions on my family. The other day I was in the mood for soup. Not just any soup, but a hamburger soup. I searched for ideas. There wasn’t a single one that grabbed me, but parts of several that spurred my imagination. I was also limited by what I had on hand as I’m about 30 miles from town.
I began gathering ingredients and then proceeded to create. The result was something I had to record so it wouldn’t be forgotten. It’s so delicious and addicting that I had to heat a bowl for breakfast the next morning.
I hope you enjoy as well!
Hamburger Vegetable Soup
1 lb. ground beef (brown in 1 Tbsp. Olive oil)
Add to browned ground beef and cook ’til tender:
1 medium onion, chopped
3 celery stalks, chopped
3 cloves garlic, minced
1 can mushrooms stems & pieces, drained
Add 8 cups water with
1 1/2 Tbsp. Better Than Bouillon, beef
3 peeled and diced gold potatoes
1 pkg. fresh peeled baby carrots, chopped (I actually used about 2/3 pkg.)
Bring to a boil, reduce heat and cook for 20 minutes, covered.
Add:
1 can drained cut green beans
1 can, drained and rinsed, pinto beans
1 can, undrained, diced tomatoes
1 can V-8 Juice
1 pkg. frozen mixed vegetables
1 Tbsp. Italian seasoning
2 bay leaves
Bring to a boil, then reduce to simmer. Simmer for at least 1 hour. Remove bay leaves before serving.
Sounds delicious. I could use soup right now as the first day of the year has blessed me with quite a cold.
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I’m so sorry that you must begin the new year with a cold. Thanks for your comment. My sister, several states away, texted me that she just had a cup of leftover hamburger veggie soup for breakfast. It really is good!
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